Shrimp Paste Research Articles

Strengthening the Local Economy Through Empowering Shrimp Production (Product Packaging Design Ideas)

UKM (Small and Medium Enterprise-based Terrace) is one of the efforts that plays an important role in the development of the local economy. Especially in the coastal areas of Ivory Coast Village. kecepe shrimp, as the main raw material, have high economic value and large market potential because it is used in various traditional cuisines. . In addition, unique and interesting packaging designs are also one of the attractiveness and innovations for these porch products. The purpose of this study is; a). To find out the materials and process of making shrimp paste kecepe, and b) products. To provide new packaging design innovation. The research method used in this study is descriptive qualitative, with the type of research method, namely the fenomenologis study with the intention of observing and seeing the data directly and the suitability of the situation that occurs. Data collection techniques are carried out with interviews, observations and documentation. The data sources used are primary data, with research subjects, namely home industry players on the porchi and research objects, namely local shrimp products. The data analysis used is data reduction, data presentation and drawing conclusions. The results show that the ingredients and process of making terraces consisting of kecepe shrimp, water and rough salts through the preparation stages of kecepe shrimp, washing, drying, kissing, fermmentasi and printing and packaging. The results also show that compelling and unique packaging designs can increase sales and avoid product claims by irresponsible parties.

Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste

This study aimed to investigate the antibacterial mechanism of atmospheric cold plasma (ACP) against Pseudomonas fluorescens and Pseudomonas putida and its preservation effect on red shrimp paste. A reactive species (RS) assay showed that O3, H2O2, and total nitric oxide were generated after ACP treatment, which possessed great potential for antibacterial and food preservation. In vitro antibacterial results showed that excess RS inhibited bacterial activity through cell membrane damage. Molecular docking predictions and enzyme activity assays indicated that ACP-induced RS might deactivate dehydrogenases (such as malic dehydrogenase) by oxidatively modifying the active sites. Fluorescence quantification experiments validated the damage of RS to dsDNA. Further preservation tests on shrimp paste demonstrated that ACP treatment significantly delayed the increase in total viable count, Pseudomonas count, and total volatile basic‑nitrogen during refrigeration. This study deepened the understanding of the antibacterial mechanism of ACP and highlighted its potential application as a new preservation method.

Microbial Quality of Kupang Paste Products from Different Producers

General Background the utilization of local ingredients, such as kupang, is integral to the culinary practices in Balongdowo Village, Sidoarjo Regency. Specific Background shrimp paste, a prominent product derived from kupang, is valued in the market, yet its quality raises concerns among consumers and producers. Knowledge Gap despite its economic significance, limited research has been conducted on the microbiological quality of kupang-based products, particularly during storage. Aims this study aims to evaluate the microbiological analysis of two kupang petis products from different producers in Balongdowo Village during ambient temperature storage. Results employing descriptive analysis across five storage treatments (P0: fresh, P1: 1 week, P2: 2 weeks, P3: 3 weeks, P4: 4 weeks), findings indicated that total plate count (TPC) in P0 treatment met national quality standards (SNI 2718.1: 2013), while yeast mold levels exceeded permissible limits. Notably, the TPC of sample B (1.6 x 10³) was lower than that of sample A (2.2 x 10³) in the fresh condition (P0). Novelty this research provides a comprehensive analysis of the microbiological quality of kupang petis, filling a significant gap in the literature. Implications the results underscore the necessity for rigorous quality control measures in the production and storage of shrimp paste to ensure consumer safety and compliance with health standards. Highlights: Microbiological quality assessment of kupang petis during storage. TPC values in fresh condition meet national standards. Yeast mold levels exceed permissible limits in stored samples. Keywords: Kupang, Shrimp Paste, Microbiological Analysis, Quality Standards, Storage

Effects of Acidic Ingredients on the Microbial Quality, Sensory Acceptance and Shelf Life of Chilli Shrimp Paste

Effects of Acidic Ingredients on the Microbial Quality, Sensory Acceptance and Shelf Life of Chilli Shrimp Paste

Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation.

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON (P < 0.05) throughout 30 days of fermentation, indicating B. subtilis's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste. Among 50 differential abundance proteins (DAPs), 24 DAPs were identified as potential key regulating enzymes, with a P-value < 0.05 and |FC| > 0.50, indicating their significance and regulating capacity within specific metabolic pathways. Notably, 27 and 23 DAPs were up-regulated in Inoc and CON, respectively. Moreover, gene ontology (GO) enrichment analysis revealed that hydrolases, involved in carbohydrate metabolic processes and proteolysis, were the most differentiating pathways between Inoc and CON. Both samples exhibited different flavor profiles. A greater abundance of N-containing volatile compounds with a lower total abundance of aldehydes, ketones, alcohols, and acids could suggest a more favorable flavor in Inoc, compared to CON. Principal component analysis (PCA) revealed a positive correlation between L-ascorbate peroxidase, carboxypeptidase, and tripeptidyl peptidase sed2, with proteolytic and lipolytic activities in Inoc (P < 0.05). Meanwhile, acids and alcohols were positively correlated with CON. Therefore, B. subtilis inoculation could produce a distinctive flavor with a desirable sensory perception of shrimp paste regarding its ability to release extracellular enzymes/proteins. B. subtilis K-C3 inoculation could be suggested in the production of shrimp paste to improve its flavor characteristics.

Penguatan Ekonomi Masyarakat Desa Melalui Pembuatan Pupuk Kompos Organik di Desa Sudipayung

Sudipayung Village, Ngampel District, Kendal Regency, is an area with a growing agricultural sector, particularly in rice and tobacco production. The need for fertilizers that support agriculture is crucial, while household waste management has become a significant issue. This article discusses training on making organic compost as an effort to improve the community's economy through the management of organic waste. The training, which involves members of the local women's group (PKK), uses a simple decomposition method with ingredients such as shrimp paste and palm sugar as substitutes for EM-4. The resulting compost helps improve soil fertility, reduce dependency on chemical fertilizers, and create a greener and healthier environment. Additionally, this program contributes to reducing the volume of waste sent to the final disposal site (TPA), thus supporting environmental cleanliness. This training provides a double positive impact: increasing community knowledge about recycling waste and offering economic opportunities through the production of organic fertilizers.

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

AbstractIn this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

The effect of plastic packaging type on the quality of natural flavor products from white shrimp (Penaeus indicus) by-product

Abstract Flavor shrimp paste product is a type of shrimp by-product flavoring as a way to increase the economic value of shrimp by-products. The food industry requires development in determining the type of product packaging. This study aims to determine the effect of different types of plastic packaging on product quality flavor shrimp paste. The treatment used is the type of product plastic packaging flavor High-Density Polyethylene (P1), Polyethylene Terephthalate (P2), and Polypropylene (P3) shrimp paste which were stored for 6 days. The main parameters in this study consisted of the total plate count (TPC) test and the hedonic test (appearance, taste, aroma, and texture), while the supporting parameters in this study were the proximate test (protein content, fat content, and water content). Based on the research showed that flavor shrimp paste product with different types of packaging gave a significant difference (p&lt;0.05) to the TPC test, hedonic test, and proximate test flavor shrimp products. Treatment of HDPE plastic packaging is the best type of plastic packaging for quality flavor shrimp paste product.

TRADISI NGANTAT SALIN DALAM ERA MODERNISASI PADA MASYARAKAT DESA ULAK KERBAU BARU KECAMATAN TANJUNG RAJA KABUPATEN OGAN ILIR

The Ngantat Salin tradition is a tradition carried out by the people of Ulak Kerbau Baru Village before the wedding, nowadays it is still carried out even though it has changed over time. This research aims to find out the form of change in the Ngantat Salin tradition in weddings in the village of Ulak Kerbau Baru, as well as the factors causing it. By using qualitative research methods, and data collection techniques through observation, interviews. As well as analysis techniques with data reduction, data presentation and verification. The results of the research show that the changes that occurred in the Ngantat Salin tradition occurred in the form of Copy that was given, namely that it was more numerous and varied than in the past. In the past, it was in the form of kuntung, pillows, mats, serindak, as well as shrimp paste, tamarind, and onions. Nowadays it is no longer used but uses other types of salt such as rice, salt, soy sauce, oil, eggs, fruit, cakes, toiletries, prayer equipment, make-up equipment. In the past, only two people represented its implementation, but nowadays it has become busy and is being participated by many people. Factors causing this change include advanced formal education, economic conditions in society, era factors, and cultural influences from other regions.

The impact of hot-air oven drying combined with Bacillus subtilis K[sbnd]C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste

This study used hot-air oven drying with Bacillus subtilis KC3 inoculation to improve shrimp paste production. The fermentation rate, quality characteristics, as well as microbial profiles, were compared to those produced using sun-drying with/without inoculation. B. subtilis inoculation increased the degree of hydrolysis of shrimp paste (22.3–32.1 %) during fermentation, compared to those without inoculation (12.7–25.4 %), regardless of different drying methods (p < 0.05). The result corresponded to the faster development of shrimp paste characteristics, particularly color and browning intensity of inoculated samples when fermented for the same duration. More abundant halophilic, proteolytic, and lipolytic bacteria (p < 0.05) were also obtained in inoculated samples, confirming accelerated fermentation. Interestingly, there was no difference in proximate composition, pH, and aw among samples (p > 0.05), which were still in the range regulated by the product's standard. However, the protein and lipid degradation products such as nitrogen contents, 5′-nucleotides, free fatty acids or TBARS values, varied among samples, potentially influencing the release of desirable flavor precursors to a certain extent. The inoculation increased microbial richness and evenness/uniformity, according to next-generation sequencing analysis on microbiota profiles. Pearson's correlation also revealed that these microbiota profiles were correlated with several desirable quality characteristics to varying degrees. Thus, combining the inoculation with B. subtilis KC3 can enhance shrimp paste fermentation and quality when produced using an alternative hot-air oven while maintaining quality characteristics. The findings suggested the possibility of achieving a more efficient and consistent production process for shrimp paste.

Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste.

This study was conducted to investigate the effect of inoculation with Exiguobacterium profundum FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-nose and e-tongue results showed higher levels of alcohols, aldehydes, and ketones, enhanced umami and richness, and reduced bitterness and astringency in samples of shrimp paste inoculated with fermentation (p < 0.05). Eighty-two volatile compounds were determined using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPEM-GC-MS). The contents of 3-methyl-1-butanol, phenylethanol, isovaleraldehyde, and 2-nonanone in the inoculated samples were significantly increased (p < 0.05), resulting in pleasant odors such as almond, floral, and fruity. High-throughput sequencing results showed that the addition of koji and FELA1 changed the composition and abundance of bacteria and reduced the abundance of harmful bacteria. Spearman's correlation coefficient indicated that the alcohols, aldehydes, and ketones of the inoculated fermented samples showed a strong correlation (|ρ| > 0.6) with Virgibacillus and Exiguobacterium, which contributed to the formation of good flavor in the fast fermented shrimp paste. This study may offer new insights into the production of rapidly fermented shrimp paste with better taste and flavor.

Microbial Characterization of Belacan (Fermented Shrimp Paste) and Its Potential as a Plant-Growth Promoting Agent of Oyster Mushroom (Pleurotus ostreatus)

Microbial Characterization of Belacan (Fermented Shrimp Paste) and Its Potential as a Plant-Growth Promoting Agent of Oyster Mushroom (Pleurotus ostreatus)

The fibrinolytic potential of Bacillus amyloliquefaciens isolates from salt-fermented shrimp paste terasi

Abstract. Pinontoan R, City S, Widjaja AN, Purnomo JS, Dikson. 2024. The fibrinolytic potential of Bacillus amyloliquefaciens isolates from salt-fermented shrimp paste terasi. Biodiversitas 25: 3193-3199. Thrombosis, a major pathology in Cardiovascular Diseases (CVDs), significantly contributes to global mortality. Although medicinal prevention and management of recurrent thromboses do exist, alternative means using natural sources are actively sought because of their lower costs, better compatibility, and lower risks of side effects. Due to their beneficial microorganisms, fermented foods offer a potential thrombolytic source for managing CVDs. In this study, we aimed to isolate and identify bacteria with thrombolytic activity from fermented shrimp paste terasi. Potential protease-producing bacteria from terasi were determined via cell and colony morphology, biochemical properties, and 16S rRNA sequence analyses. Subsequently, the thrombolytic and fibrinolytic activities of the bacteria were assessed by performing whole-blood clot tests and fibrin degradation assays; two protease-producing bacteria, designated as TJU5 and TMAD4 isolates were identified as Bacillus amyloliquefaciens. The isolates demonstrated thrombolytic activity by significantly reducing whole-blood clot mass after 2 h of incubation. The thrombolytic mechanism involves fibrinolysis indicated by the rapid degradation of A?, B?, and ? fibrin chains observed within 1 min of incubation. These findings highlight the beneficial bacteria from fermented shrimp paste terasi, identified as B. amyloliquefaciens TJU5 and TMAD4, with high thrombolytic and fibrinolytic activities, underscoring their potential role in bolstering cardiovascular health.

Changes in bacterial flora and flavor of shrimp paste under different salt concentrations

In this paper, Antarctic krill was used as the raw material. Physicochemical indexes, flora changes and flavor substances of shrimp paste with different salt concentrations and fermentation days were investigated. The main dominant bacterial groups in the shrimp paste samples were detected by 16S rDNA high-throughput sequencing technology. At phylum level, the dominant bacteria groups were Proteobacteria, Firmicutes and Actinobacteria, while at genus level, the dominant bacteria groups were Staphylococcus, Psychrobacter and Herbaspirillum. Qualitative analysis of volatile compounds in shrimp paste samples by GC-IMS technique. A total of 29 volatiles were detected, and a total of 37 volatile flavor compounds including dimers and trimers were isolated and identified, including 16 aldehydes, 8 alcohols, 8 ketones, 2 ethers and 3 esters. Establishing correlations between important colonies and volatile compounds.

Analysis of the Business Feasibility Study of the Development of UMKM Tempe Pak Muhlis, Lerpak Village, Geger District, Bangkalan District, Perspective of Management Aspects

This study aims to determine the business feasibility of the development of Tempe Pak Muhlis MSMEs in Lerpak Village, Geger District, Bangkalan Regency, in the Management aspect. Management is the achievement of business goals in an effective and efficient manner through planning, organizing, leading and controlling business resources. In order to achieve the goals or objectives of a business, of course, through a management process. Tempeh is one of the foods favored by the community. The raw material for making tempeh comes from soybeans and non-soybeans. The business of making tempeh in Indonesia is mostly done in the home industry or home industry, one of which is like the one in Geger District Dusun Lerpak Kab. Bangkalan. this study aims to identify the feasibility of the tempeh industry in Lerpak Hamlet from the management aspect through a qualitative approach. data collected through in-depth interviews with producers of shrimp paste traders and consumers as well as direct observation in the field. Based on the results of the research, the tempeh industry can be said to be feasible because it has covered and fulfilled the analysis method.

Malaysian fermented shrimp paste (belacan): A source of potential probiotic lactic acid bacteria

In the present work, lactic acid bacteria (LAB) isolated from Malaysian fermented shrimp paste, locally known as belacan, were screened for their probiotic potential. Seventeen isolates were characterised after a preliminary subtractive screening based on morphology (catalase-negative and Gram-positive cocci/bacilli). The isolates were evaluated based on their tolerance towards the gastrointestinal environment, haemolytic properties, antagonism effect against selected pathogens, and antibiotic resistance patterns. The isolates were also molecularly identified via 16S rRNA sequencing. Out of 17, three isolates (BE3, BE7, and BE16) demonstrated tolerance to pH 2.5 (survival rates above 90%) and 0.3% bile salts (survival rates above 50%). Further screening performed on the three isolates indicated that all strains did not show undesirable haemolytic activities, and could inhibit the growth of Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium to varying degrees. Additionally, the isolates were susceptible to ampicillin and chloramphenicol antibiotics, and resistant to nalidixic acid, streptomycin, and vancomycin antibiotics. The 16S rRNA gene sequence analysis identified the isolates as Lactobacillus plantarum with 98, 100, and 99% similarity for BE3, BE7, and BE16, respectively. Therefore, these findings suggested that LAB isolated from Malaysian fermented shrimp paste exhibited promising probiotic properties.

Identification of dangerous preservative content in shrimp paste (acetes sp.) circulating in the traditional markets of Sumbawa City

Shrimp paste is a processed food product produced by fermenting shrimp or fish through the addition of salt or other permitted ingredients. This research was conducted to determine whether or not there were dangerous preservatives formaldehyde and borax in shrimp paste circulating in the traditional markets of Sumbawa City. This type of research is laboratory-based qualitative and quantitative descriptive using a Completely Randomized Design (CRD). The samples used were 4 solid block dried shrimp paste samples obtained from the Labuan market, Brang seed market, Seketeng market and downstream Moyo market. The test parameters carried out were formalin test, borax test, physical color test, hedonic organoleptic quality test and water content value test. Based on the identification results, the shrimp paste samples that tested negative contained the dangerous preservatives formaldehyde and borax because they did not show any color change. The physical color test results showed that the ◦Hue ranged between 68.11-71.09, which indicated that the shrimp paste was red-yellow. The results of the hedonic organoleptic quality test showed that there was no significant difference in the level of panelists' preference for the color, texture and aroma of shrimp paste. The results of the water content test yielded water content values ranging between 29%-35%. The lowest water content value was obtained in the Labuan market with a water content value of 29% and the highest water content value was in the seed brang market with a water content value of 35%. The water content of shrimp paste circulating in the traditional markets of Sumbawa City is in accordance with the standards set by SNI 2716:2016 concerning the water content of dry solid block shrimp paste, namely a maximum of 35%.

Identifikasi Kualitas Fisik dan Kimia Air Sumur Gali di Wilayah Produksi Terasi di Dusun Jor Desa Jor Kecamatan Jerowaru Kabupaten Lombok Timur

This research aims to determine the physical and chemical quality of dug well water in the area where shrimp paste (terasi) is produced at Jor Hamlet, Jor Village, Jerowaru Subdistrict, East Lombok Regency. The research method used was experimental, focusing on parameters such as temperature, pH, TDS, and hardness based on the Indonesian National Standard (SNI) guidelines. Three sampling points of community dug well water were selected with sampling conducted twice, considering the sampling points based on the distance between the dug wells and the shrimp paste production area being less than 10 meters, and due to the absence of proper wastewater disposal systems at the shrimp paste production site. From the results of the examination of the physical and chemical water quality around the shrimp paste production area in Jor Hamlet, Jor Village, Jerowaru Subdistrict, East Lombok Regency, it was found that several parameters met the requirements according to the Indonesian Ministry of Health Regulation Number 32 of 2017 concerning the Standard of Environmental Health Quality and Health Requirements for Hygiene, Swimming Pools, Solus Per Aqua, and Public Bathing. Parameters such as temperature, pH, and TDS met the standards. However, the examination revealed that the hardness of the dug well water exceeded the standard in one out of the three sampling points. Specifically, samples A and B met the standard for hardness, whereas sample C did not meet the standard because it exceeded the established quality standard of 500 mg/l.

Analisis Pemberdayaan Ekonomi Masyarakat Pesisir di Desa Perlis Kecamatan Brandan Barat Kabupaten Langkat

Empowerment is a process of being empowered, having the strength, ability and energy to master something. As a process, empowerment is the first step for people who are powerless to become empowered where people can have strength, ability and master something that can empower their lives, both personally, in their families and in society. Empowerment of coastal communities is expected to be more empowering and improve welfare. In order to improve the community's economy and improve the Human Resources (HR) of fishing communities, of course empowerment programs must exist and be implemented to reach the fishing communities. This research aims to analyze the economic empowerment of coastal communities in Perlis Village, West Brandan District, Langkat Regency with an Enabling, Empowering and Protecting approach. The research method used is qualitative. The results of this research are that Perlis Village, with the majority working as fishermen, has potential, namely processed products from the sea in the form of sea salt, shrimp paste (belacan), and salted fish. The proceeds from sales of these products can help society improve welfare. Furthermore, fishermen who used to work in the sea looking for fish now concentrate on cultivating mud crabs and overseeing ecotourism, although there is still mangrove tourism in the area. These potentials still need to continue to be developed with the empowerment program implemented by the Perlis Village government. Regional government has four roles in community empowerment. First, the role of government regulators is to set rules to balance development implementation. Second, the government functions as a dynamist by encouraging the participation of various parties when the development process stops (encouraging and maintaining the dynamics of regional development). Third, the government functions as a facilitator by creating conducive conditions for the implementation of development (bridging the interests of various parties in optimizing regional development). Fourth, the government functions as a catalyst by encouraging the participation of various parties when the development process is stagnant.

Improving the safety and quality of fermented shrimp paste (terasi) through supplementation of betel leaf (Piper betle L.) essential oil

Terasi is a traditional fermented shrimp paste that has been an integral part of Indonesian cuisine and food culture. Despite its broad use and complex distinctive flavor, shrimp paste could be harmful for human consumption, particularly when its quality has deteriorated. Indeed, many chemical reactions and microbial activities taking place during shrimp paste fermentation could lead to a decrease in quality and the formation of toxic compounds that are potentially injurious to human health. Thus, this study aimed to explore to improve the safety and quality of shrimp paste by incorporating betel leaf (Piper betle L.) essential oil, known to exert antioxidant and antimicrobial properties. The supplementation of betel leaf essential oil (1% and 5%) reduced lipid peroxidation as well as the formation of toxic compounds, including histamine and acrylamide in the shrimp paste fermented for 30 and 60 days. This phenomenon was associated with the inhibition of microbial growth in shrimp paste supplemented with betel leaf essential oil. The sensory analysis revealed that the supplementation of 1% betel leaf essential oil did not affect the consumer’s preference for shrimp paste. Therefore, the present study highlights the potential of betel leaf essential oil as a food additive to improve the safety and quality of fermented shrimp paste.